In a bowl, weigh all the ingredients together. Using your fingers, rub together the ingredients until it starts to come together to form a dough.

Flatten slightly and place in the fridge to chill.

Preheat the oven to 170 degrees celsius (Fan). Once chilled, on a lightly floured surface, roll the dough to 2mm thick. It needs to be thin as you are sandwiching two together.

Using the fluted cutter, cut 24 biscuits and place on a couple baking trays lined with baking paper. For 12 cookies, cut the centre out of the biscuit with the heart cutter. These will be the top biscuits.

Place in the oven for 8-10 minutes until golden brown.

Make the jam as said on the recipe.

Now for the assembly, dust the top biscuits with icing sugar. Flip the bottom biscuits over so that the base is now the top, take a spoonful of jam and place in the centre. Top the jam with the dusted top biscuits.

Eat immediately or store in an airtight container and they will keep for 2-3 days!